The Test Kitchen

Mushy Peas

Name: Mushy Peas
Prep time: 5 min
Cook time: 8 h 32 min
Total time: 8 h 37 min
Ingredients: 2 teaspoons baking soda; 2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume; 7 ounces dried marrowfat peas (200 g; 1 cup), see notes; 20 ounces (590 ml; 2 1/2 cups) water, plus more as needed; 2 (1-inch) fresh mint leaves, finely chopped (optional)

porties

5 minutes

actieve tijd

8 hours 37 minutes

totale tijd

Begin met koken

Ingrediënten

2 teaspoons baking soda

2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume

7 ounces dried marrowfat peas (200 g; 1 cup), see notes

20 ounces (590 ml; 2 1/2 cups) water, plus more as needed

2 (1-inch) fresh mint leaves, finely chopped (optional)

Instructies

In a large bowl, combine baking soda and 1 teaspoon salt. Add peas; add enough water to cover peas by 3 inches, and stir to combine. Cover with a plate, kitchen towel, or plastic wrap, and let sit at room temperature for at least 8 hours and up to 12 hours.

Using a fine-mesh sieve, drain and rinse peas. In a 4-quart saucepan, combine peas and 2 1/2 cups water. Bring to a boil over high. Reduce heat to medium-low; cover and gently simmer, stirring occasionally, until peas are soft and beginning to get mushy, 30 minutes to 1 hour, adding more water, about 2 tablespoons at a time, as needed if mixture appears dry.

Uncover saucepan. Using the back of a spoon or a potato masher, mash peas until starting to become smooth. Continue cooking and mashing over medium-low until all peas are smashed and mushy and consistency appears thick, 2 to 3 minutes. Stir in remaining 1 teaspoon salt. Add fresh mint (if using); serve hot.

Voedingswaarde

Portiegrootte

Calorieën

134 kcal

Totale vet

0 g

Verzadigd vet

0 g

Onverzadigd vet

0 g

Transvet

Cholesterol

0 mg

Natrium

5062 mg

Totale koolhydraten

25 g

Voedingsvezels

9 g

Totale suikers

9 g

Eiwit

9 g